Season: June to August. In my jam company days, when we would produce nearly fifteen thousand jars of preserves each week, my mum would still bring me jars of her homemade black currant jam. Sometimes I wondered if I needed another jar in the house, but I always enjoyed it immensely – black currant jam is an all-time favorite, with a flavor that is rarely rivaled. It’s also very easy to make. The key is to ensure that the black currants are softened sufficiently before the sugar is added, or the skins will toughen and be unpleasantly chewy. Use this in all the usual jammy ways with bread, toast, pancakes, yogurt, rice pudding, cakes, tarts, and, of course, scones and clotted cream.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.